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RECIPES:
MAIN
DISHES- VEAL AND LAMB:
Hoisin Lamb in Pita
Pockets
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Hoisin
Lamb in Pita Pockets |
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Great with a
Chinese beer... |
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¾
lb |
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ground lean lamb |
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1
medium |
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onion, minced |
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3
cloves |
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garlic, minced |
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¼
cup |
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dry
sherry |
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¼
cup |
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chicken broth |
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1
tsp |
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cornstarch |
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¼
cup |
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minced fresh cilantro |
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3
Tbs |
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hoisin sauce |
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4
whole |
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pita
breads, cut in half crosswise |
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3
cups |
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finely shredded Napa cabbage |
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1 |
Combine
lamb, onion and garlic in a large frying pan
over medium-high heat. Stir often until meat is
well browned, 12-14 minutes. |
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2 |
While lamb
is cooking, mix sherry and chicken broth with
cornstarch and stir until smooth. |
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3 |
Add
cilantro, hoisin and broth mixture to lamb. Stir
until sauce boils; keep warm over low heat. |
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4 |
Fill pita
pockets with equal amounts of cabbage. Top with
equal amounts of lamb mixture. Serve
immediately. |
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Servings: 4
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Cooking Tips |
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*Serve pitas
alongside strips of carrots, red peppers and jicama with
Ranch dressing for dipping. |
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